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Soups used for luncheon are served in cups. Any kind of soup can be used, but those given below are the ones generally employed. For other soups, see "Century Cook Book," page 97.

Cut into pieces four pounds of beef taken from the under part of the round, and the meat cut from a knuckle of veal. Put them into a soup pot with two tablespoonfuls of butter and let them brown on all sides. Then add a cupful of water and let it fall to a glaze. This is to give color to the soup. Add five and a half quarts of cold water. Let it boil slowly for five to six hours. An hour before removing it add soup vegetables, a tablespoonful of salt, fifteen peppercorns, three cloves, two bay-leaves, a little thyme, marjoram, and summer savory.

Strain the soup through a cloth and let it cool without covering. When it is cold take off the grease. As no bones were boiled with the soup, it will be clear; and as the meat was browned, it will have a good color.

It can be made perfectly clear as follows: Pour the soup off the sediment which has fallen to the bottom of the dish. Stir into it while it is cold the whites of two eggs beaten enough to break them. Place it on the fire and stir it until it comes to the boiling-point; the egg will then be cooked and have imprisoned any particles which clouded the soup. Let it boil violently for a few minutes, then draw it to the